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Full-Text Articles in Food Science
High-Pressure Effects On Lysosome Integrity And Lysosomal Enzyme Activity In Bovine Muscle, Stéphanie Jung, Marie De Lamballerie-Anton, Richard G. Taylor, Mohamed Ghoul
High-Pressure Effects On Lysosome Integrity And Lysosomal Enzyme Activity In Bovine Muscle, Stéphanie Jung, Marie De Lamballerie-Anton, Richard G. Taylor, Mohamed Ghoul
Stéphanie Jung
This study was conducted to determine whether the application of high hydrostatic pressure could modify the enzymatic activity and membrane integrity of lysosomes in muscle. Several combinations of pressure (0-600 MPa) and time (0-300 s) were applied to two types of samples: purified enzymes (cathepsin D and acid phosphatase) in buffer solution and intact muscle (biceps femoris). The enzymes studied showed varying degrees of susceptibility depending on the level of pressure, holding time, and environment. Acid phosphatase activity was minimally affected by pressure in buffer solution, whereas cathepsin D was modulated significantly by the pressure and time applied. The activities …
A Computer-Controlled Spray Chill Unit For Red Meat Carcasses, Maynard E. Anderson, James S. Dickson, Mark M. Hulse, Scott T. Drummond, John D. Crouse, Robert T. Marshall
A Computer-Controlled Spray Chill Unit For Red Meat Carcasses, Maynard E. Anderson, James S. Dickson, Mark M. Hulse, Scott T. Drummond, John D. Crouse, Robert T. Marshall
James S. Dickson
A computer controlled and operated spray chill unit which can be used in future research studies for both spray chilling and decontamination of red meat carcasses is described. The unit consists of two parts: (1) an electromechanical system, and (2) a data acquisition/control system. Design concepts for the spray chill system are (1) versatility, (2) rapid change of spray parameters, and (3) computer control of the electromechanical system. An added feature is the computer data collection system for recording information related to each carcass (pH of muscle, surface and internal tissue temperatures, and weights of each half carcass during the …
A Computer Controlled Spray Chill Unit For Red Meat Carcasses, Maynard E. Anderson, James S. Dickson, Mark M. Hulse, Scott T. Drummond, John D. Crouse, Robert T. Marshall
A Computer Controlled Spray Chill Unit For Red Meat Carcasses, Maynard E. Anderson, James S. Dickson, Mark M. Hulse, Scott T. Drummond, John D. Crouse, Robert T. Marshall
James S. Dickson
A computer controlled and operated spray chill unit which can be used in future research studies for both spray chilling and decontamination of red meat carcasses is described. The unit consists of two parts: (1) an electromechanical system, and (2) a data acquisition/control system. Design concepts for the spray chill system are (1) versatility, (2) rapid change of spray parameters, and (3) computer control of the electromechanical system. An added feature is the computer data collection system for recording information related to each carcass (pH of muscle, surface and internal tissue temperatures, and weights of each half carcass during the …